Summer Strawberry Cake

(courtesy Giada on Food Network) 

I just got back from our local farm market with a beautiful basket of fresh picked strawberries!  In addition to being picture perfect, they are oh so sweet!  I found this recipe for a not too sweet cake that features fresh strawberries.  Giada's recipes rarely disappoint, if ever!  Topped with honey whipped cream, this cake is a "keeper" recipe!

INGREDIENTS:

·         Nonstick cooking spray

·         2 eggs, at room temperature

·         1 cup plus 1 tablespoon sugar

·         1/2 cup reduced-fat Greek yogurt

·         1/4 cup melted butter, cooled slightly

·         1 teaspoon pure vanilla extract

·         1 1/2 cups all-purpose flour

·         1 1/2 teaspoons baking powder

·         1/4 teaspoon kosher salt

·         1 pound strawberries, hulled, half sliced and half halved

·         Honey whipped cream, for serving (see Cook's Note)

Special equipment:

a 9-inch springform pan

DIRECTIONS:

1.     Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.

2.    Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.

3.    Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

Cook’s Note

To make honey whipped cream, beat 1 cup heavy cream until soft peaks, then beat in honey to taste (about 2 tablespoons).

Impossible Ham and Swiss Savory Pie

Servings: 6

I made this for our Easter brunch, served with a Danish raspberry kringle and steamed asparagus.  This is an old recipe that I often made years ago and somehow forgot about it.  Ken has declared this a definite keeper.  It's very versatile.  You can substitute the ham for bacon, add veggies, or make it totally vegetarian.  Use your favorite cheese instead of Swiss.  The next time I made this, I plan to add spinach and use Gouda cheese.  Yum!

INGREDIENTS:

1 1/2 cups cubed fully cooked smoked boneless ham

1 cup shredded Swiss cheese (4 ounces)

1/4 cup chopped green onions or chopped sweet onion

1/2 cup Original Bisquick™ mix

1cup milk

1/4 teaspoon salt, if desired

1/8 teaspoon pepper

2 eggs, beaten

1 tomato, sliced (optional)

1 green bell pepper, cut into rings (optional)

DIRECTIONS:

·         Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.

·         Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.

·         Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. If desired, garnish with tomato and bell pepper.